Freedom Summer Mallow Menu

posted by Elvin Willgrass, July 14 2021


1) White Choc Topped Rocky Road by @angus_2807

Mallows Rocky Road


200g Digestive or Rich Tea biscuits

135g butter

100g milk chocolate

100g dark chocolate

3 tbsp golden syrup

50g white chocolate

100g mini mallows


Line a 20cm square tin. In a saucepan gently melt the butter, milk and dark chocolate and the golden syrup (stirring regularly), then place to the side to cool. Add the biscuits to a bag and beat with a rolling pin or fist until it is different shapes and sizes, from dust to 50p lumps. Put the biscuits and mallows in a large bowl and combine. Then pour over the chocolate mixture and mix. Spread evenly in the tin and chill for 2 hours in the fridge. Take it out and drizzle white chocolate over the top then chill for another 30 mins. Take out and chop into 16 pieces.


2) Iced chocolate frappe by @papermachemind

When it’s really warm out but you’ve still got that hot chocolate craving why not make an iced chocolate frappe? This delicious treat works so  well and is particularly good when you give it a shake in a cocktail shaker. There are so many variations you can make too so play around with your own combos and ingredients. Below you’ll find my easy guide to making this tasty treat and they are sure to brighten any summer party gathering!


You will need:

2 Freedom Mallows Chocolate Bombs

Alpro Vegan Chocolate Drink or any plant based alternative

Vegan Spray Cream

Vegan Vanilla Icecream

Freedom Mini Mallows

Ice cubes

Pinch of sea salt



  •  Make your chocolate bomb hot chocolate and let it cool to one side.


  • Add your chocolate plant drink and ice into the cocktail shaker and add a pinch of sea salt, some vanilla ice cream and shake till frothy.


  • Add the Freedom chocolate bomb hot chocolate mix to your jar/glass (make sure it’s not hot).


  • Pour the frothed cocktail shaker mixture into the jar.


  • Add extra ice in your jar/glass and top with vegan cream, crushed chocolate bombs and extra mini marshmallows.


For a coffee version, why not add some cooled coffee to your jar also?




3) Choc Mallow Tea Cakes By @ohthatvegangirl_

Chocolate Tea Cakes are one major thing I have missed being vegan, I loved them, that thin chocolate over marshmallowy goodness 🤤

That’s why I knew I wanted to try and make some vegan ones with some of the mallows @freedommallows kindly gifted to me, and let me tell you, these did not disappoint!

Surprisingly easy to make, but you will need to have a mould to make them, I got mine from Amazon a while back for pretty cheap.

You will need

2 big bars of Bourneville chocolate (or chocolate of your choice VE/Veggie), a few biscuits (I used fake lotus, but a round biscuit would probably be better*check your allergy requirments) 1 bag of @freedommallows big vegan vegantic marshmallows, and 2 tbsp golden syrup.

Start by melting one of the chocolate bars, in the microwave or over a pan of hot water, coat 4 of the dome moulds, and pop in the freezer for an hour.

Then in a bowl over a pan of hot water add the full bag of mallows and golden syrup, stir constantly until the mallows melt and form a fluffy cloud.

Divide the mallow between the dooms, this bit is really sticky so use two spoons to plop them in.

Next add biscuits on top of the mallow, I had to break mine up to fit but if you had round ones the right size that would be so much easier!

Then melt the rest of the chocolate and pour over the biscuits then set in the fridge for a couple of hours, and enjoy!

These were honestly so good, and really hit the spot for something I’ve missed for a long time, what’s something you miss that you’ve not been able to buy vegan yet?
We are loving the British Summer theme of this one @freedommallows. Our Summer Dessert menu is coming soon keep a look out!
Thank you ohthatvegangirl_

4) S’more Mallow Tarts by @alliescakery

S’mores chocolate tarts! (Makes 8 mini tarts)

Biscuit Base

250g vegan, gluten free digestives

125g dairy free butter

1 tbsp golden syrup



Chocolate Pudding Filling 

130g caster sugar

20g cocoa or cacao powder

30g cornflour

600g plant milk (I use almond)

30g dairy free butter

1 tsp vanilla extract

1/4 tsp salt

40g dairy free chocolate

Marshmallow Topping

3 packs vegantic marshmallows



1) Start by making the biscuit base. Heat oven to 170c. Crush the biscuits with a rolling pin until you get fine crumbs. Melt the butter and mix this and the golden syrup into the biscuit crumbs until combined. Grease the tart tins and press the biscuit mixture into each one. Bake for 8 minutes and then allow to cool.

2) To make the pudding whisk the sugar, cocoa, cornstarch and salt together in a pan. Then add the milk. Place the pan on a medium heat and bring to the simmer (takes around 5 minutes). The mixture will then start to thicken and become glossy, this will take around 3 more minutes. Remove from the heat and add in the butter, vanilla and chocolate. Place the pudding mixture in a bowl covered with cling film to stop a skin forming on top, and chill for a couple of hours in the fridge.

3) To assemble, pop out the tarts from their cases and fill each one with the pudding mixture. Then top with marshmallows! I used the vegantic marshmallows cut in half and arranged like a flower but you can decorate it however you want! I used a blow torch on the marshmallows for a few seconds to finish it but this is optional.

4) Serve and enjoy!


5) Mallow Waterfall Cake by @angus_2807

Freedom Mallow Waterfall Cake
Soft Salted Butter
Self-Raising Flour
Caster Sugar
4 Eggs
1 tsp Baking Powder
2-3 tbsp milk
1 tsp vanilla extractIcing:
250g Softened Unsalted Butter
500g Icing Sugar
3-4 tbsp Double Cream
2 tsp vanilla extractAdditions:
150g double cream, whipped
100g strawberry jam
50g Dark Chocolate, melted
90g Vegantic Mallows
250-300g Mini MallowsPreheat your oven to 180c and line three 7″ tins.
Firstly weigh your 4 eggs with the shells on, remember it as this will determine the weight of the flour, sugar and eggs. Add the butter and sugar to a bowl (weighing the same as the eggs), and beat with a handheld mixer for 3-4 mins until it appears very pale and fluffy. Add the 4 eggs and vanilla and mix until combined. Sift in the flour and baking powder and fold with a spatula until incorporated. Lastly, add the milk and mix. Spread the batter evenly between the 3 tins
(you can eyeball it or weigh the batter and divide it by 3 to get super even layers). Bake for 18-20 mins until a toothpick comes out clean. Let cool in tins for 10 mins then put o a cooling rack to finish cooling. While the cake cools you make the icing.
To make a super fluffy icing you should use a stand mixer but can do it by hand. Add butter to a stand mixer or bowl and beat for 5 minutes until fluffy and white. Sift in half the icing sugar and start slow then gradually increase the speed otherwise you will have a lot of cleaning up to do.
Do the same with the other half. Add a little bit of the cream at a time to a spreadable consistency (it can change depending on the weather). Then add the vanilla.
To assemble, add the first layer and spread an even layer of jam and cream then do the same until stacked. Then spread a very thin layer of icing on the cake to catch all the crumbs then pop in the fridge for 20-30 mins until firm to the touch. Add the final coat of icing to hide the edges and pop back in the fridge for 5 mins. Add the chocolate to a piping bag and pipe around the edge letting drip but leave 2.5 inches. Place your vegantic mallows around the edge but not on the space. Then throw on your mini mallows on the top then place in the side through the gap like a cascading marshmallow waterfall. Then cut yourself a big slice and enjoy!

6) Strawberries & Cream Krispie Bars by @alliescakery


Krispie Layer

150g Rice Krispies (I used nestle gofree rice pops to make them gluten free too!)

175g Freedom strawberry mallows

100g strawberries and cream white chocolate (Morrison’s do an excellent vegan strawberries and cream white chocolate bar that I use. Otherwise you could use plain vegan white chocolate and scatter some freeze dried strawberries into it!)

70g Vegan Butter



200g strawberries and cream white chocolate

Freeze dried strawberries (to decorate)

Freedom strawberry marshmallows (to decorate)


1) Line an 8×8 square baking tin with parchment paper.

2) Melt marshmallows, butter and chocolate together in a saucepan.

3) Quickly add and stir in the Rice Krispies until completely coated

4) Press the mixture into the tin firmly with the back of a spoon/spatula. Let it chill slightly.

5) For the topping, melt the chocolate and pour on top of the krispie mixture, coating evenly. Add strawberry pieces and marshmallows onto the still wet chocolate topping to decorate.

6) Place in fridge and chill. Once set cut into 9 squares.

7) Freedom Mallows Summer Banana Split By @papermachemind

There is no desert that gives me more nineties childhood nostalgia than a banana split. So simple, quick and delicious and worth revisiting as an adult! I decided to top mine with all my favourites from Freedom including their chocolate bombs, giant mallows, minis and mallow out bars, and finished it off with some Booja-Booja chocolate Ice-cream, vegan spray cream and chocolate sauce.


You will need:

Freedom Vegantic Mallows

Freedom Mini Mallows

Freedom Mallow Out bar

Freedom Chocolate  Bomb (crushed)


Vegan Ice-cream

Vegan spray cream

Chocolate sauce


The fun part, slice your banana (I find it looks best on a long plate) and start layering up your masterpiece with all your favourite toppings! I love the Freedom Chocolate Bombs as a hot chocolate but they are also great crushed up for some extra chocolatey goodness. Some people like to add chopped nuts and raspberries too, and you could make it even more summery with summer fruits, the options are endless – Enjoy!


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